Hey guys! Today we’re going to be making Lumpiang Sariwa, also known as Fresh Lumpia. Fresh Lumpia is a Filipino spring roll that has a bunch of different vegetables wrapped in a thin crepe. We’ll first need to make the crepes that will be used to wrap our Fresh Lumpia. In a blender, start off by pouring in one and a half cups of milk, one and a half cups of all-purpose flour, 3 eggs, 2 tablespoons of oil and a dash of salt. Pop the cap onto your blender and puree it on the max high setting until it’s super smooth, for about a minute or so. You might need to open it up halfway through to make sure all the dry ingredients get fully incorporated. The last thing you want to have are clumps of dry flour when you’re frying up these crepes. Once it’s done, go ahead and pour the crepe batter into a bowl so that it’s easier to manage when you’re cooking. In a new non-stick pan, drop in 1 teaspoon of oil And then take a paper towel and evenly spread it onto the surface. And set your stove to medium to medium-low heat. When your stove is to temperature, take a basting or pastry brush and generously soak the bristles into the crepe batter. Next, brush three consecutive horizontal strokes to form a square. And quickly fill it in with more batter as necessary. After about 20 to 40 seconds or so you can flip it. At this point, you can also squish the lumpy parts of the crepe to help distribute the batter a little more. When it’s done, just set it aside. And on to the next one! It’s okay if your crepe isn’t perfectly even, it adds character and it’ll still taste super yummy! The crepes for Fresh Lumpia are typically round and a lot bigger and thicker, but for this recipe we’re making them into more of a fun snack size and thinner than usual. We prefer the crepes to be a little thinner because the vegetable to crepe ratio ends up having a better mouthfeel. The only downside to having crepes this thin is that they’re a little more fragile. But, it won’t matter too much once we get to wrapping them. When you’re done, cover your crepes with a sheet of foil. And refrigerate them overnight so that they soften and become a little easier to work with. At this point, it’s time to start prepping the vegetable filling for your Fresh Lumpia. First you’ll want to chop up some green beans. To prep your green beans, first break off each end And then diagonally chop each one so that they’re about 1/8 of an inch thick you’ll want about 1 and 3/4 cups of chopped green beans. Next up our carrots. Take a peeled and wash to carrot and cut it into about 1/8 inch thick circles. And then take those circles and slice them up into little strips. Repeat those steps until you have one cup of chopped carrots. Last but not least, is the cabbage. Take a quarter of a cabbage and simply shave off shreds by cutting at an angle By the end you’ll want three cups of shredded cabbage. Just the heads up, this vegetable prep took forever. So plan ahead and prep the vegetables the day before along with your crepes if you can. When you’re ready to start cooking the vegetable filling, start off by pouring in two tablespoons of oil into a wok over medium heat. Next, throw in half a small sliced onion and sauté it until it becomes translucent. Then add in two cloves of minced garlic. And sauté them until they’re fragrant. Afterwards, drop in 1/4 of a pound of ground pork. Continue cooking everything until the ground meat looks just about cooked. Once the meat looks fairly cooked, add in your green beans. And mix them in. Pour in about one tablespoon of water. And then cover your wok with a lid. Allow everything to steam for roughly two minutes. When it’s done steaming, throw in your shredded cabbage. And then add another one tablespoon of water. Followed by 3/4 of a teaspoon of salt. Mix everything together. We ended up adding another 2 tablespoons of water just because it seemed like there wasn’t enough to steam the rest of the vegetables. Go ahead and cover your walk again and steam everything for another 5 minutes. Afterwards, drop your carrots and mix them in. Cover the vegetables one last time and steamed for another 1 to 2 minutes. Now just place your vegetable filling into a strainer that’s placed on top of the bowl Make sure to save the liquid that strains through because we’ll be using that in a little bit. Next we’re going to add 3/4 of a cup of chopped potatoes that are roughly 1 inch long and a quarter of an inch wide. But before we do, we’re gonna do a quick hack to soften them. Add water to your potatoes until they’re fully covered. Then microwave them for about a minute and a half. Strain the water. Afterwards, add them into your vegetable filling and mix them in. At this point, take the leftover vegetable broth and pour it into a new pot. We’ll be using this liquid to cook the shrimp for the filling. To prep the shrimp, to take one that’s already been fully peeled with the tail removed and cut it down the middle. And then chop it up into little pieces. You’ll want about 1/4 of a pound of shrimp by the time you’re done. Next, drop your shrimp into the pot. If you find that your vegetable broth doesn’t fully cover your shrimp, just add some chicken stock. Bring your shrimp to a boil. Once it’s at a boil, immediately turn it off and your shrimp should already be cooked at this point. Now, strain the broth from the shrimp. Add the shrimp to the vegetable filling. And mix it in. Allow it to cool for 30 minutes to an hour. Afterwards, throw in a cup of jicama that are chopped into roughly the same size as your potatoes. Stir them in. And you’re finally done with the vegetable filling. But it ain’t over because we still have to make the sweet brown sauce that goes over the Fresh Lumpia. In a new pot, pour in four cups of water, one and a half cups of sugar, 6 tablespoons of soy sauce, and one teaspoon of salt. Heat the ingredients over high heat and continuously stir. When it starts to boil, you’ll want to create a cornstarch mixture to help thicken the sauce. In a different bowl, add in half a cup of water to half a cup of cornstarch. And stir until everything is fully incorporated. Next, just add the mixture into your sauce and mix everything thoroughly. Now all we have to do is construct our Fresh Lumpia. Besides the vegetable filling and the brown sauce. You’ll also need a couple pieces of red leaf lettuce and a couple sheets of wax paper cut into rectangles. Ours were roughly 5 by 8 inches. And the crepes you refrigerated the day before. First take a sheet of waxed paper and place a horizontally onto a cutting board. Then take one crepe and position it so that it’s off-center to the right and looks like a diamond. Next, take one piece of red leaf lettuce and place it on the top of the crepe. Afterwards, scoop up some of your vegetable filling and place it vertically down the center of the crepe, making sure to leave a little room at the bottom. Also, make sure not to overfill it. Otherwise, it might be a little difficult to roll up. Now, just tuck the bottom up and fold the left and the right sides into the center. When you’re folding over the crepes try to do it gently but tightly. If the crepe tears a little bit, it’s perfectly okay. Because afterwards, you’ll want to roll over the wax paper that’s underneath and just tightly tuck everything together. The wax paper will not only help everything stay together, but it’ll prevent your Fresh Lumpia from sticking to each other so that you can stack them. This is super helpful, especially if you plan on making these for a party. When they’re ready to eat, just serve them up with your sweet brown sauce, some crushed peanuts and some freshly minced garlic. We’re not gonna lie, it took forever to make these but they sure are talagang tasty!